Cappuccino Blossoms Food

CAPPUCCINO BLOSSOMS

Cappuccino Blossoms image

This recipe is from Southern Living and does not have eggs in it. I buy chocolate kisses when they go on sale after the holidays because once you unwrap them no one can tell if they came in holiday colors. You can substitute dry roasted peanuts or toasted, slivered almonds for the chopped almonds.

Provided by mary winecoff

Categories Drop Cookies

Time 1h

Yield 3 1/2 dozen

Number Of Ingredients 11

Ingredients

1 cup butter, softened
6 tablespoons granulated sugar
1/4 cup light brown sugar, firmly packed
1/2 cup coffee liqueur
2 2/3 cups all purpose flour
2 teaspoons instant espresso
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup almonds, salted, roasted and chopped
42 dark chocolate kisses

Steps:

Preheat oven to 375 degrees. Beat butter at medium speed with mixer until creamy; gradually add sugars; beating well. Add coffee liqueur; beat well.
Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in almonds.
Drop cookie dough by heaping tablespoons 2 inches apart onto parchment lined or lightly greased baking sheets.
Bake for 10 to 12 minutes or until edges are golden. Remove from oven and immediately press 1 dark chocolate kiss into center of each cookie. Cool on baking sheets 3 minutes and then transfer to wire racks.

CAPPUCCINO BLOSSOMS

Cappuccino Blossoms image

Make and share this Cappuccino Blossoms recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 42m

Yield 2 dozen cookies

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons instant espresso coffee powder
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter
3 tablespoons margarine
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
vanilla buttercream frosting (commercial or homemade, there are several recipes posted on Zaar)
chocolate-covered coffee beans

Steps:

In a bowl, mix together the first 5 ingredients; set aside.
In another bowl, beat together the butter, margarine, and sugar until creamy.
Beat in the egg and vanilla until well blended.
Stir in the flour mixture.
Shape mixture into a disc; cover with saran wrap and refrigerate several hours or overnight.
Preheat oven to 350°.
Place dough in a cookie gun fitted with a flower template (or a pastry bag fitted with a large star tip).
Press out or pipe dough onto an ungreased baking sheet.
Bake for 10-12 minutes.
Remove cookies to wire racks to cool completely.
Spoon a dab of frosting on each cookie and top with a chocolate-covered espresso bean.

Nutrition Facts : Calories 823.8, Fat 37.6, SaturatedFat 14.8, Cholesterol 151.5, Sodium 620, Carbohydrate 110.6, Fiber 2.3, Sugar 50.5, Protein 11.6

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